3. Slowly add milk, broth and beer - stir well to combine and bring to a simmer for at least 5 mn or until soup thickens

4. Add worstershire, mustard powder and salt/pepper to taste.

(At this point you can either puree your soup with an immersion blender OR you can just leave it - depends on if you like "bits" in your soup or not. I prefer very small bits, so I usually take a few turns with the immersion blender, but I know people that put it in the blender so it's super smooth and know others that like huge chunks so just leave it - it's totally a personal thing...go with your gut.)

5. Slowly add cheese by the handful, making sure it's melted before adding more. When all cheese has been added, let simmer for at least 10 mn - although I like to let mine sit on low for about a half hour.

6. Ladle into bowls and top with popcorn!

Mmmmmm.....this is the part of living in the Midwest that I DON'T hate when it's below zero :)